These salmon fishfingers are a slightly posher alternative to the frozen variety. With a sesame and linseed coating they have the familiar crunch, and the salmon and potato centre is moist and tasty. This really is an easy and satisfying dish.
Makes 12, serves 4-6
Takes 30 minutes to make, plus 15 minutes chilling
Per serving:
204kcals
15.4g fat (3.4g saturated)
9.1g protein
7.9g carbs
0.6g sugar
0.1g salt
1. Drizzle the lemon juice over the salmon fillets. Microwave on high (900W) for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.
2. Flake the fish into a bowl, then add the cold mashed potato, herbs (if using) and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).
3. Preheat the oven to 220°C/ fan200°C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 20-25 minutes from frozen).
4. Serve with a lemon wedge, broccoli, peas and home-made matchstick chips.
© delicious. magazine
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